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This recipe for Gluten-Free Gingerbread Men is adapted from a recipe by Jacqueline Mallorca, "Rice Flour Gingerbread Cows", featured in her fabulous cookbook, "The Wheat-Free Cook".
This version is corn free as well as gluten-free and is extra-extra gingery.
The gingerbread men are decorated with small amounts of royal icing and chocolate buttercream frosting, but you can also use raisins and nuts for a charming natural touch.
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Ingredients
- 1 cup brown rice flour (superfine)
- 1 cup arrowroot starch
- 2 teaspoons ginger (ground, use 1 teaspoon if you don't like a heavy ginger taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoons guar gum
- 1/4 cup softened butter (1/2 stick)
- 1/4 cup confectioners' sugar
- 1/2 cup molasses (dark, unsulfered)
- 1 teaspoon vanilla extract
- For Dusting: Extra rice flour
- Garnish: Royal Icing
- Garnish: Chocolate Buttercream Frosting
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or lightly grease.
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Sift all dry ingredients together and set aside.
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Cream butter and sugar, beating on high speed for 3 to 5 minutes until light and fluffy.
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Add molasses and vanilla and beat until combined.
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Slowly add dry, sifted ingredients to butter mixture and beat just until stiff dough forms.
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Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8-inch thick.
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Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
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Bake for 10 minutes in preheated oven, or until cookies are firm to the touch.
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Cool, and decorate with royal icing and chocolate buttercream frosting.
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